Salsa di Albanil or Tomatillo, Avocado and Queso Fresco Salsa
This recipe is from my Mexican cooking class with Chef Claudia.
Servings: 8
Ingredients
- 8 ounces tomatillos , drained
- 4 cups water
- 1/3 cup plus 2 tablespoons roughly chopped cilantro
- 1/4 cup minced white onion
- 2 Serrano chiles , stems and seeds removed, minced
- 1 clove garlic , minced
- Salt and pepper to taste
- 4 ounces queso fresco cut into 12 1/4 inch slices
- 1 avocado , peeled and pitted, cut into 12 slices
- Warm tortillas for serving with
Instructions
- Bring tomatillos and 4 cups water to a boil
- Cook until tomatillos are soft (about 5 minutes); drain and cool
- Place tomatillos, 1/3 cup cilantro, 2 tablespoons of onion, chiles, garlic and salt in food processor to combine but only until slightly chunky (don't over mix)
- Pour into serving dish; layer alternatively with queso fresco and avocado
- Sprinkle to garnish with remaining onion and cilantro
- OR do what Chef Claudia did and divide the surface into quadrants placing cubes of avocado in one, onions in another cilantro in another and the queso fresco in the last, mixing the middle together for self service